From the 9/16/2012 Teleconference Call Which Featured Recipes From Around the Globe:

BREAKFAST WITH BILL

My name is Bill and I live in North Carolina. I have had Morgellons for one year and I was fortunate in that I caught it early and extremely fortunate that I found Mel's web site. At this point on my road to recovery, I believe I am 90% cured.

When I first went on the protocol and had to deal with the limited diet it was tough on me, since I could not eat my normal meat and potatoes. I was never accused of being a cook so I was lost in my own kitchen, and I was always said that if I did not have a microwave, I would starve to death. However, I did persevere, and actually got to enjoy learning how to cook and be creative in the process.

For a good nourishing breakfast that is simple and quick to make, here is what I would suggest:

CEREAL: Rolled Oats from *Trader Joes Gluten Free, Dairy Free, Wheat Free, and no preservatives put in micro for two minutes and it is ready to eat.

I add a bit sea salt, cayenne pepper, and two tablespoons of coconut oil.

*Whole Foods has similar products like their Rice and Shine, which is organic brown rice grits, and Gluten Free

EGGS: cage free or organic. I use to fry two eggs but now I just crack open a couple of eggs in a glass, micro for 40-50 seconds to get the poached egg taste and then mix them in with the oat cereal. If I am in a hurry, I will just mix in two raw eggs.

TOAST: 2 slices of Trader Joes brown rice bread, buttered and topped with cinnamon. Some of the better stores will also have this bread, even though I know that Whole Foods does not carry rice bread, at least the stores in my area.

BEVERAGE: one glass of plain coconut or almond milk. I know they have a vanilla flavor, but with this choice you also have to deal with the addition of sugar.

VARIATION: I may add flex seed to the cereal, or blueberries. I would also have a banana or orange, but because of the sugar content I have to hold off on those for awhile.

END RESULT: Simple, quick, good protein and the oat cereal with fiber will fill you up.

Hello All,

Today's entry is from Peter (How Lucky Can You Get):

Hello

My name is Peter. I am a semi retired School teacher. I now work part time as a Social Worker at a retirement community for Frail Elderly and the Disabled. I am into my 4th month on the protocol and I can say that I am probably about 50% cured. I got morgellons in Jan. of 2012 after being bitten by a bird mite. With 14 open lesions on my forearms that have now all closed and healed, I am early into the 2nd third of my detox and am feeling much restored!

Since my income is limited, my diet consists of alkalizing foods that I try to include that are cost effective. My diet contribution will include a typical breakfast, lunch, and dinner using those foods. Where possible, I will include the cost and locations I use to obtain them.

That's it. I will vary vegetables with spaghetti or butter squash that I wait to get on sale at WALMART. I will also cheat(sugar) with an occasional banana or nectarine. For snacks when I need to, I will eat sunflower or pumpkin seeds.

This diet does not require much cooking (which I don't like to do) and, for me, has kept me satiated and feeling well nourished. I have not varied much from it in 60 days now and together with the supplements seems to be working well for me.

However, I believe it is best to find the foods that work best for each of you, as we all have different metabolic types. I suggest you read John's article entitled "Diet; Acid versus Alkaline" from the important articles section of this site.

STRENGTH and LOVE and May GOD BLESS!

PETER

Hello All,

Today's entry is from Monica, one of our new wave of warriors (Living With This For a Few Months).

My name is Monica, I live in NYC. I've been on the protocol for just shy of a year. I would say I'm over 90% cure of symptoms of Morgellons. The recipe below is of my own creation:

In a roasting pan combine all ingredients. Toss olive oil, lemon juice, salt and pepper over all vegetables. Make sure the vegetables are thoroughly covered. Roast in the oven at 400 degrees, for up to 45 minutes or until all vegetables are cooked-if vegetables are slightly charred or golden, this will only add to the overall flavor.

In a roasting pan combined all ingredients. Combine olive oil, lemon juice, salt and pepper. Toss mixture over all vegetables. Make sure the vegetables are thoroughly covered. Roast in the oven between 375 and 400 degrees, for up to 45 minutes or until all vegetables are cooked-if vegetables are slightly charred or golden, this will only add to the overall flavor. Once finished allow vegetables to slightly cool, then enjoy.

Love Peace Happiness N One(ness),-Monica*

Something From the Barbie

My name is Sonja and I live in Australia. My origin is Croatia, and the Recipe is from that part of the world.

I follow Mel's protocol, and I am now 95% free of Morgellons symptoms.

What we eat is very important. A healthy diet is an essential part of our healing program.

Here is one of my favorite dishes, which is not only delicious, but also very healthy.

Barbecued whole Snapper Recipe

1) 1 kg (about 2 pounds) whole snapper

2) Salt and pepper

3) 3 garlic cloves chopped (for marinade)

4) 3 garlic cloves minced (for garlic bread)

5) tablespoons chopped fresh basil leaves

6) tbsp chopped fresh parsley

7) 10-12 tablespoons extra-virgin olive oil

8) 1 lemon sliced

9) a few slices Italian bread, cut 1 inch thick

10) Batter

Method

Preheat a barbecue to medium-high. Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with vegetable oil.

Rinse fish inside and out under cold running water. Clean and scale fish and remove excess fins to prevent burning. Pat dry with paper towel. Make 3 shallow cuts,a half of inch-deep, in thickest part of each side of fish.

Put the fish into suitable plate, and add 3 tablespoons of olive oil all over over the fish. Use a little bit of the marinade to the incisions and the center of the fish and season both sides with salt, pepper and oil. Leave it for a half of an hour (till grill is ready).

Place the snapper on the preheated grill. Barbecue the snapper, for 20 to 25 minutes (or until cooked through), turning halfway.

Mix minced garlic with the batter. Brush bread lightly with this. During last 5 minutes of grilling, place bread around outer edges of grid to toast, about 4 minutes, turning once.

Carefully transfer grilled fish to a serving plate. Use the rest of the marinade as a dressing. Serve with the sliced lemon, and garlic bread.

Salad:

Cut the cucumber in half lengthways and use a teaspoon remove the seeds. Cut in half again lengthways then slice thinly. Combine the cucumber with the tomato, red onion, red capsicum and olives in a medium bowl. Drizzle with Apple Cider Vinegar and Olive Oil. Add salt and pepper.

I serve also the potato salad with this.

Notes:Tip: When selecting fish, look for bright clear eyes, not cloudy and sunken eyes as this will show you how fresh the fish is.